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Sizzling, smoky strips of marinated steak and chicken cooked with a colorful medley of bell peppers and onions. This Tex-Mex classic is perfect for a fun, build-your-own dinner night and comes together in under an hour.
For 4 servings
Marinate the Meats
Cook the Steak
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Sizzling, smoky strips of marinated steak and chicken cooked with a colorful medley of bell peppers and onions. This Tex-Mex classic is perfect for a fun, build-your-own dinner night and comes together in under an hour.
This tex_mex recipe takes 45 minutes to prepare and yields 4 servings. At 687.78 calories per serving with 42.59g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Cook the Chicken
Sauté the Vegetables
Combine and Serve
Replace the steak and chicken with 1 lb of sliced portobello mushrooms or extra-firm tofu. Marinate and cook using the same method.
Add one or two sliced jalapeños or serrano peppers to the skillet along with the bell peppers for a significant heat boost.
Substitute the meats with 1 lb of large, peeled, and deveined shrimp. Marinate for only 15-20 minutes and cook for 1-2 minutes per side until pink and opaque.
Serve the fajita mixture in crisp lettuce cups or over a bed of cauliflower rice instead of tortillas for a keto-friendly meal.
Both chicken breast and flank steak are packed with high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
The colorful bell peppers are loaded with Vitamin C, an important antioxidant that boosts the immune system. Onions provide beneficial compounds like quercetin, which has anti-inflammatory properties.
Steak is a fantastic source of heme iron, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for carrying oxygen in the blood and preventing fatigue.
A serving of two fajitas, without toppings, contains approximately 720-780 calories. The final count will vary based on the size of your tortillas and the amount of oil used.
Yes, they can be a very healthy meal. They are packed with lean protein from the steak and chicken and loaded with vitamins from the bell peppers and onions. To make them healthier, use whole wheat tortillas, moderate your use of oil, and choose healthy toppings like salsa and guacamole over sour cream and cheese.
Skirt steak is the traditional choice for its robust, beefy flavor and texture that holds up well to marinades. Flank steak is an excellent and widely available alternative that is also lean and flavorful.
You can do the prep work ahead of time. The meats can be marinated up to 4 hours in advance, and the vegetables can be sliced and stored in an airtight container in the fridge for up to 2 days. However, fajitas are best cooked and served immediately for the ideal texture and sizzle.
The sizzle comes from high heat. Use a cast-iron skillet and get it screaming hot. If you have a cast-iron fajita serving platter, heat it in the oven or on the stovetop before piling on the hot fajita mixture right before serving.